Tuesday, January 22, 2013

After a three-ish year hiatus, I'm bringing back The Cookbook Project! Some of you may remember that I was all gung-ho on making a recipe from every single, solitary cookbook in my arsenal. I got about six into it and then, well, I guess my enthusiasm dwindled (read: died). So, here I am again, in a new year, hoping to finish things that I have started. Or at least make some stellar progress.

I've made a few tweaks to the program. The books have a new home so I won't be going in any particular order and I will be providing the recipes. (Not sure why I didn't before...hmm, lazy? Uh, yes.) Here's the original post about the project to get you back up to speed. Enjoy!

Came from: Williams-Sonoma, was on super-sale, thought it would be a challenge to try some Thai cooking.

Why
this recipe: Wanted to use our wok and it has cashews. Love cashews!

Technique: Wok-cooking. (Still trying to get the hang of this one.)

Process: Very simple. The key is to get everything prepared beforehand. Cooks fairly quickly.

Outcome: Definitely tasty, but needed a bit more zing or tang or something. A good, basic wok recipe which you can modify to your own tastes. I served it over jasmine rice. Oh, and the onions were a bit too chunky. I would cut them into strips next time.

Thursday, January 03, 2013

Early last year, I was invited to contribute to a new DIY book called Stamp It! It contains a slew of cool stamping projects in addition to instructions on how to carve stamps. I hadn't heard much about the book in a few months, so I did a search on Amazon and voila! Pretty cool. You can pre-order the book as it will be published in May.